Timetable & learning outcomes
The current scientific, technical and economic issues facing the wine and sake industries will be presented by experts, who will also outline current research questions and new evolutions for these disciplines. Tutored work sessions will allow participants to develop research ideas for project proposals in their areas of expertise.
Tentative program
Monday August 29th |
Tuesday August 30th |
Wednesday August 31st |
Thursday September 1st |
Friday September 2nd |
08.30 – 09.00 Transport to ISVV |
08.30 – 09.00 Transport to ISVV |
08.30 – 09.00 Transport to ISVV |
08.30 – 09.00 Transport to ISVV |
08.30 – 09.00 Transport to ISVV |
09.00 – 10.00 Welcome and introduction Prof. Alain Blanchard Prof. Patrick Lucas Prof. Kazushi Suzuki |
09.00 – 09.30 Summary of raw materials for sake brewing Prof. Dai Hirata |
09.00 – 10.00 Summary of sake brewing Prof. Dai Hirata |
09.00 – 10.00 Introduction to sake globalization Dr. Yasuyuki Kishi |
09.00 – 10.00 Nutrients and bioactive compounds in sake and sake lees Dr. Yoshito Kakihara |
10.00 – 11.30 Introduction to sakeology Prof. Dai Hirata Prof. Kazushi Suzuki | 09.30 – 10.30 Fertilizer management and the stem strength of rice Dr. Takuji Miyamoto | 10.00 – 11.00 Microorganisms for sake brewing Dr. Ikuhisa Nishida | 10.00 – 11.00 Introduction to sake regulations in Japan Mr. Hideo Watanabe | 10.00 – 11.00 We are built on healthy cells Dr. Mami Sato |
10.30 – 11.30 History of sake Dr. Yuki Hata | 11.00 – 12.00 Innovation in wine yeast selection Dr. Philippe Marullo | 11.00 – 13.00 Sake tasting event | 11.00 – 12.00 Diabetes and alcohol consumption Dr. Masahiko Yamamoto |
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11.30 – 13.00 Introduction to oenology Prof. Philippe Darriet | 11.30 – 12.30 Grape ripening: process and tools to define the harvest date Dr. Amélie Rabot | 12.00 – 13.00 Wine microorganisms and the microbial terroir concept Prof. Patrick Lucas | 12.00 – 13.00 Wine quality and typicity Prof. Philippe Darriet |
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12.30 – 13.00 Sake tasting session | 13.00 – 13.30 Wine tasting session |
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13.00 – 14.00 Lunch |
13.00 – 14.00 Lunch |
13.00 – 14.00 Lunch |
13.00 – 14.00 Lunch |
13.30 – 14.30 Closing and lunch |
14.00 – 14.30 Transport to Xtrafort |
14.00 – 15.00 Sake perception by French consumers Prof. Jean-Philippe Galan |
14.00 – 15.00 Preparation of the sake tasting event |
14.00 – 15.00 Wine consumer studies Dr. Eric Giraud-Heraud |
14.30 – 15.00 Transport to "La Cité du Vin" |
14.30 – 16.00 Visit of Xtrafort and wine tasting |
15.00 – 16.30 Bottle labeling and eye-tracking Dr. Fabrice Cassou |
15.00 – 16.30 Transport to Cognac |
15.00 – 17.00 Wine/sake tourism Prof. Tatiana Chameeva Bouzdine |
15.00 – 19.00 Free visit of "La Cité du Vin" |
16.00 – 16.30 Transport to Laffort |
16.30 – 17.30 Preparation of the sake tasting event |
16.30 – 17.30 Visit of Martell |
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16.30 – 18.30 Visit of Laffort |
17.30 – 18.30 Visit of the ISVV and the INRAe experimental vineyard |
17.30 – 18.30 Cognac tasting session (Martell) |
17.00 – 17.30 Return to hotel |
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18.30 – 19.00 Transport to dinner |
18.30 – 19.00 Transport to dinner |
18.30 – 19.30 Sake tasting session (Martell) |
19.00 – 19.30 Transport to dinner |
19.00 – 19.30 Walk to dinner |
19.30 – 21.00 Dinner |
19.30 – 21.00 Dinner |
19.30 – 21.00 Dinner (in Cognac) |
19.30 – 21.00 Dinner |
19.30 – 21.00 Dinner |
Return to hotel | Return to hotel | Return to hotel | Return to hotel | Return to hotel |
Expertise upon completion
This course is a unique opportunity for participants to acquire multidisciplinary skills in sakeology and oenology and to participate actively in scientific projects in order to meet the current challenges of the sake and wine industries.
A certificate of participation will be awarded to students upon completion of the course.
Program may be subject to change.